艾素糖核桃慕斯的研发

Development of Isomaltulose Walnut Mousse

为研制一款更加营养健康的慕斯甜点,本试验通过正交试验结合感官评价得出制作艾素糖核桃慕斯的最佳配方。试验结果表明,艾素糖核桃慕斯的最佳配方为糖衣外壳6 g、巧克力涂层7 g、巧克力慕斯15 g和核桃仁5 g。在此条件下制作的艾素糖核桃慕斯口感最佳,在保留慕斯原有丝滑口感的基础上,对营养进行了优化和调整,赋予了慕斯新的口感。

In order to develop a more nutritious and healthy mousse dessert,this experiment combined orthogonal experiments with sensory evaluation to determine the optimal formula for making isomaltulose walnut mousse.The experimental results show that the optimal formula for isomaltulose walnut mousse is 6 g sugar coated shell,7 g chocolate coating,15 g chocolate Mousse,and 5 g walnut kernel.Under these conditions,the isomaltulose walnut mousse has the best taste.While retaining the original silky texture of the mousse,the nutrition has been optimized and adjusted,giving the mousse a new taste.